CHAPTER 8
LEAFY GREENS AND CRUCIFEROUS VEGETABLES

RECIPE LIST

ARTICHOKES IN COURT BOUILLON WITH LEMON BUTTER

SPINACH AND TOMATO SAUTÉ

ALOO GOBI (CAULIFLOWER AND POTATO CURRY)

PRESSURE COOKER ALOO GOBI

CURRIED CAULIFLOWER

STIR-FRIED ASIAN GREENS

SHANGHAI BOK CHOY WITH GARLIC AND BLACK BEAN SAUCE

BRAISED SWISS CHARD

CABBAGE STEWED IN TOMATO SAUCE

SPINACH WITH PINE NUTS (PIGNOLI) AND GARLIC

VEGAN CREAMED SPINACH

BASIC BUTTERED BRUSSELS SPROUTS

PAN-SEARED BRUSSELS SPROUTS

CRANBERRY-WALNUT BRUSSELS SPROUTS

SMOKY SPICED COLLARD GREENS WITH TURNIP

BRAISED RED CABBAGE (CHOU ROUGE À LA FLAMANDE)

SCENTED ESCAROLE WITH FENNEL

BROCCOLI FLORETS WITH LEMON BUTTER SAUCE

SAUTÉED BROCCOLI RAAB

BROCCOLI IN LEMON BUTTER SAUCE

CREAMED SPINACH

STUFFED CABBAGE

KIMCHI-STYLE CABBAGE

GAI LAN (CHINESE BROCCOLI) WITH TOASTED GARLIC

SWISS CHARD ROLLS WITH ROOT VEGETABLES

SPINACH PANCAKES WITH CARDAMOM

SPINACH-STUFFED VEGETABLES

SPINACH AND FETA PIE

GRILLED RADICCHIO

KALE WITH GARLIC AND THYME

KALE WITH RED PEPPER FLAKES AND CUMIN

SZECHUAN STIR-FRIED CABBAGE WITH HOT PEPPERS

GARLICKY BROCCOLI RAAB

COLLARD GREENS WITH TOMATOES AND CHEDDAR

SOUTHERN-STYLE COLLARDS

SOY-GLAZED BOK CHOY

BABY BOK CHOY

HOMEMADE SAUERKRAUT

ARTICHOKES IN COURT BOUILLON WITH LEMON BUTTER

The elegant artichoke stands on its own as a self-contained snack or appetizer. Each part has its own character, from the earthy bits of meat on the outer leaves, to the sweet, wholly edible, purple-tinged inner leaves, to the vegetal bottom. This court bouillon is a standard cooking medium for artichokes.

Serves 4

4 whole artichokes (preferably pointed-leaf, not “globe,” artichokes)

4 lemons

2 tablespoons whole coriander seeds

2 tablespoons salt

8 ounces salted whole butter

1. Trim the stems of the artichokes to about 2. Bring 5 quarts water to a rapid boil. Halve 3 of the lemons, squeeze them into the boiling water, and toss the squeezed lemon fruits into the water, along with the coriander seeds and salt. Boil 5 minutes.
2. Place the artichokes in the cooking liquid and cover with a heavy plate or other object to keep them from floating. Boil until a paring knife, inserted where the stem meets the bottom, comes out very easily, about 15 minutes. Meanwhile, melt the butter in a microwave for 30 seconds on high, then mix with the juice of the remaining lemon.
3. Serve each person a whole artichoke, accompanied by a ramekin of butter sauce and a large bowl for discarded leaves. Eat the artichoke leaf by leaf, starting by dipping them in the butter and nibbling at the tender bits at the bottoms of the outer leaves, gradually reaching fully edible inner leaves. When you reach the hair-like “choke,” scoop it out with a spoon, discard it, and carve the prized “heart” at bottom into pieces for easy consumption.

SPINACH AND TOMATO SAUTÉ

The subtle addition of coriander brings this dish an understated elegance, perfect for a dinner main course. Always wash spinach twice, submerging it in fresh water each time and agitating it well by hand. Growing low to the ground, spinach usually hides plenty of soil in its crevices.

Serves 4

3 teaspoons butter

6 plum tomatoes, roughly chopped

1 teaspoon coriander

2 bunches flat-leaf spinach, washed very thoroughly

¹⁄₂ teaspoon salt

Freshly ground black pepper

In a large skillet or heavy-bottomed Dutch oven, melt 2 teaspoons of the butter over medium-high heat. Add the tomatoes and coriander; cook until softened, about 5 minutes. Add the spinach in handfuls, allowing each handful to wilt before adding the next. Season it well with salt and pepper. Finish by swirling in the remaining butter.

ALOO GOBI (CAULIFLOWER AND POTATO CURRY)

This classic North Indian curry is a hearty main course. It’s also an excellent filling for wraps known as roti.

Serves 8

1 large head cauliflower

2 pounds potatoes

3 tablespoons oil

2 large onions, finely chopped (about 5 cups)

4 jalapeño or other chili peppers, finely chopped

1 (1) piece fresh ginger, finely chopped

3 tomatoes, finely chopped

1¹⁄₄ teaspoons chili powder

1 teaspoon turmeric

1 teaspoon coriander

2 teaspoons kosher salt

1 teaspoon garam masala (spice mixture available at specialty stores—or make your own by combining 1 teaspoon each of ground cardamom, cumin seed, cloves, black pepper, and cinnamon)

Cilantro or parsley, chopped, for garnish

1. Cut the cauliflower and potatoes into large chunks. Heat the oil in a heavy skillet over medium-high heat, and cook the onions, chilies, and ginger until brown, about 10 minutes. Add the tomatoes, chili powder, turmeric, coriander, and salt; cook 5 minutes more, until spices are fragrant and evenly dispersed. Mix in the potatoes and cauliflower, plus enough water to come halfway up the vegetables.
2. Cover the pan and cook for 20 minutes, stirring occasionally, until the potatoes and cauliflower are very tender. Add the garam masala powder; cook 5 minutes more. Serve garnished with cilantro.

PRESSURE COOKER ALOO GOBI

Aloo Gobi is a vegetarian Indian dish made from potatoes and cauliflower.

Serves 4–6

2 cups potatoes, peeled and cubed

Water, as needed, plus 2 tablespoons

2 cups cauliflower, chopped

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 clove garlic, minced

1 teaspoon fresh ginger, minced

1 teaspoon turmeric

1 teaspoon garam masala

1 teaspoon salt

1. Add the potatoes to the pressure cooker and enough water to cover. Lock on the lid. Bring to high pressure; maintain pressure for 4 minutes. Remove the pan from the heat, quick-release the pressure, and remove the lid.
2. Add the cauliflower and reattach the lid. Bring to high pressure; maintain pressure for 2 minutes. Remove the pan from the heat, quick-release the pressure, and remove the lid. Drain all ingredients.
3. Place the vegetable oil in the cleaned pressure cooker over low heat. Add the cumin seeds, garlic, and ginger; cook for 1 minute. Add the turmeric, garam masala, and salt; cook for an additional minute.
4. Stir in 2 tablespoons water, then add the cooked potatoes and cauliflower. Simmer over low heat, stirring occasionally, for 10 minutes.

CURRIED CAULIFLOWER

Heating herbs and spices before adding them to water intensifies the flavor.

Serves 6

1 tablespoon olive oil

¹⁄₄ cup finely diced onion

1¹⁄₂ teaspoons curry powder

¹⁄₂ teaspoon cumin

¹⁄₂ teaspoon coriander

1 teaspoon chili powder

1 teaspoon salt

1 cup diced tomatoes

1 cup water

1 head cauliflower, chopped

1. Heat the olive oil in the bottom of a 4-quart slow cooker set to medium heat. Add the onion and cook for 5 minutes.
2. Add the curry powder, cumin, coriander, chili powder, salt, and tomatoes and stir until well combined.
3. Add the water and cauliflower to the spice mixture in the slow cooker and stir until the cauliflower is coated. Cover and cook over medium heat for about 3 hours.

STIR-FRIED ASIAN GREENS

Heaping ceramic bowls of jasmine rice with portions of this stir-fry constitute Asian “comfort food” at its best. This may require two large pans, or need to be cooked in two batches.

Serves 8

1 bunch (about 1 pound) collard greens, thinly sliced

1 small head (about 1 pound) Chinese cabbage (barrel-shaped Napa cabbage), thinly sliced

1 bunch watercress, stem ends trimmed

2 tablespoons peanut oil

1 (10-ounce) package white or cremini mushrooms

1 large “horse” carrot or 2 cello carrots, peeled, sliced thinly on the bias (diagonal)

¹⁄₄ pound snow peas, halved diagonally

1 medium red onion, halved and sliced with the grain

2 piece fresh ginger, julienne

3 cloves garlic, finely chopped

Salt and white pepper to taste

2 tablespoons soy sauce

1 tablespoon Chinese cooking wine or dry sherry (optional)

1 teaspoon Asian sesame oil

Black sesame seeds or toasted white sesame seeds for garnish (optional)

Mix together the collards, cabbage, and watercress; wash thoroughly and dry. Heat the peanut oil in a large skillet (13) over high heat until it is shimmery, but not smoky. Add the mushrooms, carrots, snow peas, onion, ginger, and garlic; sauté 2 minutes, stirring frequently, allowing some parts to brown. Season it well with salt and white pepper. Add the greens, soy sauce, wine, if using, and sesame oil. Toss or stir; cook only 1 minute, until the greens begin to wilt. Serve immediately, with jasmine rice and a sprinkling of sesame seeds, if desired.

SHANGHAI BOK CHOY WITH GARLIC AND BLACK BEAN SAUCE

Miniature jade green heads of Shanghai bok choy, often labeled “baby bok choy,” are increasingly available in groceries where Asian greens are sold. If you can’t find these attractive miniature heads, regular bok choy is fine, with stems and leaves cut into 3 lengths.

Serves 4

8 heads Shanghai (“baby”) bok choy

2 cups Mushroom Vegetable Stock (see Chapter 5) or other strong vegetable stock

1 teaspoon sugar

1 tablespoon Chinese fermented black bean sauce, or 1 teaspoon Chinese fermented black beans

2 teaspoons hoisin sauce (available in the Asian section of most supermarkets)

2 teaspoons cornstarch, dissolved in ¹⁄₄ cup cold water

2 teaspoons peanut or other oil

2 teaspoons (about 3 cloves) chopped garlic

Salt to taste

Dash of Asian hot chili paste (optional)

1. Halve the bok choy heads lengthwise, and blanch in rapidly boiling salted water for 3–4 minutes, until crisp tender. Drain and plunge immediately into ice water to stop the cooking. In a saucepan, bring the stock to a boil. Whisk in sugar, bean sauce or beans, and hoisin sauce. Simmer 10 minutes, then whisk in cornstarch slurry to thicken; cook 5 minutes more, covered. It should have the consistency of honey. Taste for seasoning.
2. Heat the oil in a skillet, over medium heat. Add garlic, and allow it to sizzle until it begins to turn golden brown. Immediately add the blanched bok choy, season lightly with salt, and cook until vegetable is warmed through. Add chili paste if desired. Transfer to a serving platter, and spoon on the black bean sauce, reserving any extra to be served on the side at the table.

BRAISED SWISS CHARD

Handsome, broad-leafed, and cool, Swiss chard has come back into vogue in recent years, thanks in great part to the devotion of gourmet chefs and nutritionists who have rediscovered its striking beauty (especially of the red-veined varieties) and unearthed its cancer-fighting possibilities. The juicy stems and tender leaves are cooked separately.

Serves 4

1 large bunch red or green Swiss chard (about 1¹⁄₂ pounds)

1 cup strong vegetable stock, mushroom stock, or liquid from cooking beans

Salt and freshly ground black pepper to taste

1 tablespoon olive oil

2 medium shallots, finely chopped (about ¹⁄₄ cup)

1 tablespoon unsalted butter

Lemon wedges

1. Wash the chard thoroughly under running water, and shake dry. Using your hands, tear the leafy parts away from the stems; set aside. Cut the stems into bite-size pieces. In a nonreactive skillet, bring the stock to a boil; add the stem pieces. Season with salt and pepper; cook until tender. Transfer them to a bowl or plate, reserving their cooking liquid. Wipe out the skillet.
2. Return the skillet to the heat and add the olive oil and shallots. Cook 1 minute until they sizzle and soften slightly. Add the chard leaves, and cook only until they wilt. Add back the stems, plus 2 tablespoons of their cooking liquid. Bring to a simmer, and swirl in the butter. Taste for seasoning. Serve with lemon wedges.

CABBAGE STEWED IN TOMATO SAUCE

Hearty winter food like stewed cabbage goes beautifully with seasoned brown rice.

Serves 8

2 tablespoons olive oil

1 medium onion, roughly chopped

1 small head green or red cabbage (about 2 pounds, chopped)

1 teaspoon caraway seeds

Salt and freshly ground black pepper

2 cups tomato sauce

2 teaspoons brown sugar

Heat the oil in a large Dutch oven. Add the onion and cook until translucent, about 5 minutes. Add the cabbage, caraway seeds, and a little salt and pepper; cook over medium heat until soft and saucy, about 5 minutes more. Stir in tomato sauce and brown sugar. Lower flame to a simmer, and cook covered, stirring occasionally, for 1 hour, until the cabbage is very tender and has taken on color from the sauce.

SPINACH WITH PINE NUTS (PIGNOLI) AND GARLIC

Based on a Roman dish, this antioxidant-rich spinach dish picks up nuttiness not just from the pignoli, but also from the toasted garlic.

Serves 4

¹⁄₄ cup pine nuts (pignoli)

3 tablespoons extra-virgin olive oil

2 cloves garlic, finely chopped

2 pounds washed spinach leaves, stems removed

Salt and freshly ground black pepper

Lemon wedges

1. Gently toast the nuts in a dry sauté pan until they start to brown. Set aside. In a very large pan, heat the olive oil and garlic over medium heat until the garlic sizzles and starts to brown.
2. Add ¹⁄₃ of the spinach and the pine nuts, and sauté until the spinach is wilted, and lets off some liquid. Add the rest of the spinach in batches, seasoning with salt and pepper as it cooks. Serve with lemon wedges.

VEGAN CREAMED SPINACH

Fresh spinach reduces greatly when cooked, so to get a bigger bang for your buck, use frozen spinach when possible.

Serves 6

1 tablespoon vegan margarine

1 clove garlic, minced

1 tablespoon flour

1 cup unsweetened soymilk

¹⁄₂ teaspoon salt

¹⁄₂ crushed teaspoon red pepper

¹⁄₄ teaspoon dried sage

1 (12-ounce) package frozen spinach, thawed

1. Melt the margarine in a 2-quart slow cooker over medium heat. Add the garlic, and cook for 2 minutes before stirring in the flour.
2. Slowly pour in the soymilk and whisk until all lumps are removed.
3. Add all remaining ingredients. Stir, and cook over low heat for 1–2 hours.

Variations

You can simplify this recipe by going with a simple butter or margarine sauce that is flavored with salt, pepper, and sage, or make this savory dish even richer by adding a sprinkling of vegan cheese such as Daiya Mozzarella Style Shreds.

BASIC BUTTERED BRUSSELS SPROUTS

Brussels sprouts are an excellent fall and winter vegetable that holds very well for a long time, making them perfect for busy working people who can keep them on hand in the refrigerator for whenever they’re needed.

Serves 4

1 pint Brussels sprouts

2 ounces (¹⁄₂ stick) unsalted butter

Salt and white pepper

Pinch nutmeg (optional)

1. Remove outer leaves from sprouts, and trim the stems so that they’re flush with the sprout bottoms. Halve the sprouts by cutting through the stem end.
2. Boil in small batches, in 4 quarts of well-salted, rapidly boiling water. Drain.
3. In a medium (10) sauté pan, over medium heat, melt the butter, and add the cooked sprouts, tossing with the seasonings to coat. Serve with lemon wedges.

PAN-SEARED BRUSSELS SPROUTS

Pan-searing Brussels sprouts brings out a buttery sweetness that is otherwise missing from the vegetable.

Serves 4

1 pound Brussels sprouts

2 tablespoons olive oil, divided

¹⁄₄ cup water

Salt and pepper, to taste

1. Trim the stems of the Brussels sprouts and remove the discolored outer leaves. Cut in half, from the stem to the top, and place into a medium bowl. Add 1 tablespoon of the oil and gently toss until coated.
2. Add the remaining tablespoon of oil to the pressure cooker and bring to medium-high heat. Place the Brussels sprouts in the pressure cooker and cook for about 5 minutes, stirring often, or until the sides begin to brown. Add the water.
3. Lock on the lid. Bring to high pressure; maintain pressure for 1 minute. Remove the pan from the heat, quick-release the pressure, and remove the lid. Season with salt and pepper, to taste.

CRANBERRY-WALNUT BRUSSELS SPROUTS

The combination of cranberries and walnuts makes this a perfect Thanksgiving side dish.

Serves 6

1 pound Brussels sprouts, trimmed and quartered

2 tablespoons olive oil

2 tablespoons water

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon pepper

¹⁄₄ cup dried cranberries

¹⁄₄ cup walnuts, chopped

1. Place all ingredients in a 2-quart slow cooker and stir until the olive oil coats the other ingredients.
2. Cover and cook on high heat for 2¹⁄₂ hours.

SMOKY SPICED COLLARD GREENS WITH TURNIP

The smokiness in this dish comes from the chipotle chili (a smoked jalapeño pepper) available dried or canned in most supermarkets in the Mexican foods section, or at Latino specialty markets. For milder greens, remove the seeds and veins from the chili before use. Collards are high in usable calcium, essential in the vegetarian diet.

Serves 4

1 bunch collards or turnip greens

1 medium white turnip, peeled and diced into ¹⁄₄ pieces

1 medium onion, chopped

1 chipotle chili, dried or canned, cut in half

1 tablespoon olive oil

1 teaspoon salt

1 cup vegetable stock or water

1. Wash greens and remove the stems. Cut leaves into long thin strips (julienne).
2. In a heavy-bottomed pot, sauté the turnip, onion, and chili in olive oil until the onion is translucent. Add the greens and salt, and sauté a few minutes more, until greens are wilted.
3. Add stock or water, bring to a boil, and reduce heat to simmer for 20 minutes, or until greens are very tender and turnips are soft.

BRAISED RED CABBAGE (CHOU ROUGE À LA FLAMANDE)

Cruciferous vegetables, such as cabbage, broccoli, radishes, and collard greens, contain phytochemicals that may help to protect against some of the most deadly cancers.

Serves 8

1 small head red cabbage (about 2 pounds)

1 teaspoon salt

Pinch of grated nutmeg

1 tablespoon oil

1 tablespoon red wine vinegar

4 Granny Smith or pippin apples, peeled and cut into ¹⁄₄ slices

1 tablespoon brown sugar

Wash cabbage and discard tough outer leaves; quarter, core, and thinly slice it (julienne). Sprinkle shredded cabbage with salt and nutmeg. Heat oil in a large Dutch oven or ovenproof casserole dish with a tight-fitting lid; add cabbage and red wine vinegar. Cover and cook over a low heat for at least 1 hour, either on the stovetop or in a low (325°F) oven. Add the apples and sugar; cook for another 30 minutes, until cabbage is very tender and apples are mostly dissolved.

SCENTED ESCAROLE WITH FENNEL

Serve this dish garnished with grated cheese.

Serves 6 as an appetizer, 3 as a main dish

2 tablespoons extra-virgin olive oil

2 cloves garlic, finely chopped

1 small onion, finely chopped

12 cups coarsely chopped escarole

1¹⁄₂ teaspoons fennel seeds, lightly toasted in a dry pan

Salt and freshly ground black pepper

1 tablespoon grated Parmesan cheese (Parmigiano-Reggiano)

1. Heat the oil over a medium heat. Add the garlic, and cook about 1 minute, until it starts to brown. Add onion, and cook until translucent, about 5 minutes.
2. Add the escarole and fennel seeds, season with salt and pepper, and cover. Cook until escarole is wilted, and simmer in its own juices. Remove cover, raise heat to medium-high, and cook to evaporate most of the liquid, about 5 minutes. Serve garnished with grated cheese.

BROCCOLI FLORETS WITH LEMON BUTTER SAUCE

White butter sauce, or beurre blanc, is a simple, smooth base, which can be tailored to whatever it is served with—whole-grain mustard, herbs, and/or various citrus flavors.

Serves 4

2 small shallots, finely chopped

¹⁄₄ cup white cooking wine

Juice of 1 lemon

8 ounces cold, unsalted butter, cut into small pieces

Salt and white pepper

1 large head broccoli, broken into florets

1. Place the shallots, wine, and half of the lemon juice in a small saucepan, over a medium heat. Simmer until almost dry. Reduce heat to very low, and stir in a few small pieces of butter, swirling it in with a wire whisk until it is mostly melted. Gradually add the remaining butter, whisking constantly, until all is used, and sauce is smooth. Never boil. Season the sauce with salt, white pepper, and remaining lemon juice to taste. Keep in a warm place, but not over a flame.
2. Wash the broccoli and boil in 4 quarts of rapidly boiling, salted water. Drain, and serve with lemon butter sauce.

SAUTÉED BROCCOLI RAAB

Broccoli raab, also known as rapini, can be prepared in the same way as broccoli.

Serves 6

1 pound broccoli raab, trimmed

1 teaspoon salt

1 cup water

2 tablespoons olive oil

2 cloves garlic, sliced

2 shallots, sliced

Pepper, to taste

1. Put the broccoli, salt, and water in the pressure cooker. Lock the lid and bring to low pressure; maintain pressure for 2 minutes. Remove from heat, quick-release the pressure, and remove the lid. Drain and transfer to a bowl.
2. In the cleaned pressure cooker or in a sauté pan, bring the olive oil to medium heat. Add the garlic and shallots; sauté for 1 minute, stirring often. Add the broccoli raab and sauté for an additional minute, until heated through and coated with the olive oil mixture. Season with pepper, to taste.

BROCCOLI IN LEMON BUTTER SAUCE

Serve as a side dish or toss with pasta for a complete meal.

Serves 6

4 cups broccoli florets

¹⁄₄ teaspoon salt

1 cup water

4 tablespoons butter, melted, or vegan margarine, such as Earth Balance

1 tablespoon fresh lemon juice

¹⁄₄ teaspoon Dijon mustard

1. Put the broccoli, salt, and water in the pressure cooker. Lock the lid into place and bring to low pressure; maintain pressure for 2 minutes.
2. Remove the pressure cooker from the heat, quick-release the pressure, and remove the lid. Drain and transfer the broccoli to a serving bowl.
3. While the broccoli cooks, whisk together the butter, lemon juice, and mustard. Pour over the cooked broccoli and toss to coat.

CREAMED SPINACH

To add richness and silky texture to a meal, add a spoonful of this savory classic vegetable dish to the plate. It works especially well as a counterpoint to crunchy foods.

Serves 4

2 pounds spinach, stemmed and washed

¹⁄₂ cup heavy cream

¹⁄₂ teaspoon salt

Grated nutmeg

Freshly ground black pepper

1. Heat a large nonreactive skillet or Dutch oven over medium heat, and cook the spinach with a few drops of water until just wilted. Drain, rinse, and squeeze dry in a colander. Chop the spinach finely.
2. In a skillet, bring the cream to a boil; add the salt, nutmeg, and pepper. Stir in the spinach; cook until most of the water has cooked out, and the spinach is thick. If desired, purée in a food processor.

STUFFED CABBAGE

Comfort foods like these neat little packets of rice feel like Thanksgiving all over again. This recipe is time-consuming, so plan on making it a day ahead, or on a leisurely day in the kitchen. They freeze well.

Serves 6

1 head green cabbage (about 1¹⁄₂ pounds), stem core cut out

2 tablespoons olive oil

1 large onion, roughly chopped

1 bunch of scallions, chopped

1 bunch of basil, leaves picked, washed well, and cut into julienne

¹⁄₂ cup chopped Italian parsley

1 teaspoon oregano

¹⁄₂ teaspoon thyme

Kosher salt and freshly ground black pepper

1 cup of cooked barley, spelt, brown rice, or other whole grain

¹⁄₄ cup puréed silken tofu

¹⁄₄ cup vegetable stock

2 cups tomato sauce

1. Bring a large stockpot of water to a boil; submerge the cabbage in it for about 5 minutes. Peel off the first few softened leaves, then put the cabbage back in to soften some more. Repeat this process until you have 12 softened leaves; cut the thick vein from their stem ends. Finely shred the remaining cabbage.
2. Heat the olive oil in a large skillet over high heat for 1 minute; add the chopped cabbage, onion, scallions, basil, parsley, oregano, and thyme. Season thoroughly with salt and pepper. Cover and cook until vegetables are tender, about 15 minutes, stirring occasionally; drain. Combine with cooked barley and puréed tofu. Taste for seasoning, adding more salt if necessary—it should be highly seasoned.
3. Place the softened cabbage leaves on a work surface, with the stem end closest to you. Distribute the filling onto the leaves, placing it closest to the stem end. Fold the sides in to envelop the filling, then roll away from yourself, providing even tension to keep the rolls plump. Place the rolls in a baking dish; add the vegetable stock. Bake 30 minutes at 350°F. Make small pools of tomato sauce on 6 plates, and serve 2 rolls atop the sauce for each portion.

KIMCHI-STYLE CABBAGE

If you can’t find Korean chili powder, substitute plain chili powder, which is also made from crushed red peppers.

Yields 1 quart

1 clove garlic, minced

1 teaspoon fresh ginger, minced

1 bunch scallions, sliced

¹⁄₂ cup water

¹⁄₄ cup soy sauce

1 tablespoon Korean chili powder

4 cups Napa cabbage, cut into 2 pieces

1 cup carrots, julienned

Add the garlic, ginger, scallions, water, soy sauce, and chili powder to the pressure cooker and stir well. Add the cabbage and carrots. Lock on the lid. Bring to high pressure; maintain pressure for 2 minutes. Remove the pan from the heat, quick-release the pressure, and remove the lid.

Kimchi

Kimchi is a popular Korean condiment that is often used as the base for other recipes. Traditional recipes call for fermenting the mixture until pickled, but you can make “kimchi-style” cabbage by pressure-cooking the ingredients instead of fermenting.

GAI LAN (CHINESE BROCCOLI) WITH TOASTED GARLIC

Darker, leafier, and more slender-stemmed than Western broccoli, gai lan is nonetheless a cousin in the Brassica genus, which also includes most cabbages, cauliflower, mustard greens, and bok choy. It’s worth seeking out in Asian grocery markets, but if you can’t find it, this recipe will work just as well with regular broccoli or broccoli raab.

Serves 4

1 pound gai lan (Chinese broccoli) or other type of broccoli

2 tablespoons peanut oil

5 cloves garlic, finely chopped

Pinch of crushed red pepper flakes (optional)

Kosher salt and freshly ground black pepper

Lemon wedges

1. Prepare a deep bowl full of salted ice water; set aside. Bring a large pot of salted water (it should be as salty as tears) to a rapid, rolling boil. Trim any frayed ends from the stems of the gai lan. Cook it by handfuls, only until crisp-tender; plunge immediately into the ice bath. Drain.
2. In a large skillet or wok, heat the oil over a medium heat until it is hot. Add the garlic and red pepper (if using), and cook without stirring, until the garlic begins to turn golden brown. Immediately add the blanched vegetable, and toss gently to stop the garlic from browning further. Cook until the vegetable is thoroughly hot. Season well with salt and pepper. Serve with lemon wedges.

SWISS CHARD ROLLS WITH ROOT VEGETABLES

This dish is particularly attractive with red Swiss chard, though green is fine.

Serves 4

8 large leaves Swiss chard, thoroughly washed

3 tablespoons olive oil, divided

2 cups roughly chopped red onion

2 carrots, roughly chopped

2 sweet potatoes (about ¹⁄₂ pound), peeled and finely diced

8 cups chopped root vegetables (such as celery root, parsnips, turnips, and white potatoes—try Latino roots, such as yuca or taro)

¹⁄₄ cup roughly chopped Italian parsley

Juice of 2 limes (about 4 tablespoons)

2 teaspoons chopped cilantro (optional)

Kosher salt and freshly ground black pepper

1 cup stock or water

1. Remove the stems from the chard; chop them finely. Heat 2 tablespoons of the olive oil over a medium flame in a heavy-bottomed Dutch oven or large skillet. Add the chard stems, red onion, carrots, sweet potatoes, root vegetables, parsley, lime juice, and cilantro; season well with salt and pepper.
2. Bring a large pot of salted water to a boil. Blanch the chard leaves for 3–4 minutes, then drain and cool. Spoon ¹⁄₄ cup of filling onto the stem end of a chard leaf. Fold in the sides to envelop the filling; roll away from yourself, keeping even tension so the rolls remain plump. Line the rolls up in a greased skillet; add 1 cup of water or stock, season lightly with salt. Cook 10 minutes; serve garnished with remaining filling.

SPINACH PANCAKES WITH CARDAMOM

Serve with a glass of Sprite or white Riesling wine on a hot August midday.

Serves 4

1 tablespoon olive oil

2 teaspoons finely chopped garlic

2 pounds fresh spinach, washed and stemmed

4 pods cardamom, cracked open, or ¹⁄₂ teaspoon ground

1 teaspoon salt

Freshly ground black pepper

2 ounces egg substitute

1 cup plus 2 tablespoons bread crumbs

Oil for frying

Lemon wedges

1. Heat the olive oil in a large skillet or Dutch oven over high heat; add the garlic. Cook for 30 seconds, until garlic becomes clear and fragrant; add the spinach, cardamom pods, salt, and pepper to taste. Cook just until spinach is wilted; transfer to a colander to cool.
2. Squeeze all excess water from spinach. Combine with egg substitute and 2 tablespoons of bread crumbs; mix well. Form into 4 pancakes; dredge in remaining bread crumbs. Heat fry oil in a heavy-bottomed skillet, and fry cakes until browned on both sides, and hot in the center. Serve with lemon wedges.

SPINACH-STUFFED VEGETABLES

The little child in all of us loves stuffed things. Maybe it’s the sense of something hidden, mysterious. Or maybe it’s just the sneaky feeling that we’re getting two things instead of just one. But the best reason to treasure this colorful cornucopia is that it’s easy.

Serves 4

1 tablespoon olive oil

1 tablespoon whole coriander seeds

3 medium shallots, roughly chopped

¹⁄₄ teaspoon crushed red pepper flakes (optional)

2 pounds spinach, washed and stemmed

¹⁄₂ teaspoon salt

¹⁄₄ cup crumbled feta cheese (optional; not vegan)

4 plum tomatoes, tops cut off, insides scooped out

1 medium zucchini, cut into 4 (2) cylinders

1 medium yellow squash, cut into 4 (2) cylinders

White pepper

4 large stuffing mushrooms, stems removed

Lemon wedges

1. Heat the olive oil and coriander seeds in a small pan until very hot but not smoking—the coriander seeds should become fragrant, but not brown. Strain the oil into a large skillet or Dutch oven; discard the seeds. Over a medium heat, cook the shallots and crushed pepper, if using, for 1 minute—they should sizzle but not brown. Add the spinach all at once; season with salt and cook, stirring, just until spinach is wilted. Transfer to a colander to cool.
2. Chop the spinach roughly on a cutting board. Add the feta cheese, if using. Trim the bottoms of the tomatoes just enough to help them stand straight. Using a small spoon or melon-baller, scoop enough of the seeded center from the zucchini and yellow squash to form a teaspoon-size pocket. Season all the vegetables liberally with salt and white pepper, including the mushrooms. Spoon the spinach mixture into them, mounding slightly on top. Any extra spinach may be used to line the plates when serving.
3. Arrange the vegetables in a steamer basket. Steam over rapidly boiling water just until the zucchini becomes tender, about 6 minutes. Serve hot or at room temperature, along with remaining spinach filling and lemon wedges.

SPINACH AND FETA PIE

Every June on Manhattan’s Ninth Avenue, there’s an international food festival. The owners of a Greek bakery near 46th Street set up a favorite booth, which features spinach and feta pie to die for.

Serves 8

1 bunch fresh spinach (about 4 cups)

3 tablespoons olive oil

1 yellow onion, chopped

1 cup grated Swiss cheese

2 eggs

1¹⁄₄ cups light cream

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon freshly ground black pepper

Pinch of nutmeg

¹⁄₄ cup grated Parmesan cheese

1 (10) deep-dish pie crust, prebaked 5 minutes at 375°F

6 ounces feta cheese, crumbled

2 medium tomatoes, sliced (optional)

1. Heat oven to 350°F. Wash and stem the spinach; steam until wilted. Squeeze out excess water and chop. Heat the olive oil in a small skillet and cook the onion until golden, about 7 minutes; toss with the spinach. Stir in the Swiss cheese.
2. Combine the eggs, cream, salt, pepper, nutmeg, and Parmesan cheese in a blender. Blend 1 minute. Spread the spinach mixture into the crust. Top with feta cheese and decorate with tomatoes if desired. Pour on the egg mixture, pressing through with your fingers to make sure it soaks through to the crust. Bake 45 minutes, until a knife inserted in the pie comes out clean. Serve hot or room temperature.

GRILLED RADICCHIO

Though it’s usually thought of as a salad leaf, radicchio, a bittersweet, purplish-red head lettuce, mellows and becomes juicy when it’s lightly dressed and cooked on a grill or in a grill pan. Select tight round heads that are heavy for their size, without wilted leaves or blemishes.

Serves 4

4 heads radicchio

1 tablespoon extra-virgin olive oil

1 lemon, halved

Salt and pepper to taste

Lemon wedges to garnish

1. Quarter the radicchio heads through the root end. In a mixing bowl, drizzle the olive oil over the pieces, squeeze on the lemon juice, and season with salt and pepper to taste; toss to coat.
2. Heat a grill or stovetop grill pan to medium heat. Lay the radicchio, cut-side down, across the grill ribs. Cook until wilting is visible from the sides, only about 2 minutes. Turn to the other cut side and cook for 1 or 2 minutes more, pulling it from the grill before it goes completely limp. Serve with extra lemon wedges on the side.

KALE WITH GARLIC AND THYME

Antioxidant-rich dark leafy greens like kale are nutritional powerhouses loaded with calcium, beta-carotene, and vitamin C. They’re also high in fiber and phytochemicals. One could say they’re the liver of the vegetable world!

Serves 4

2 pounds kale, stems and ribs removed

1 tablespoon olive oil

1 medium red onion, chopped

1 tablespoon chopped garlic

Pinch of crushed red pepper

2 teaspoons chopped fresh thyme leaves or ¹⁄₂ teaspoon dried

¹⁄₄ cup dry sherry or white wine

Salt and fresh ground black pepper

Grated Parmesan cheese (optional; not vegan)

1. Bring a large pot of well-salted water to a rolling boil. Add the kale and cook for 10 minutes, until it has lost its waxy coating and the leaves are tender. Transfer to a colander to drain, reserving about ¹⁄₂ cup of the cooking liquid. Roughly chop the kale.
2. Heat the oil in a large skillet or Dutch oven. Add the onion, garlic, red pepper, and thyme. Cook over medium heat until the onion is soft and starting to brown around the edges. Splash in the sherry; cook for 5 minutes until all alcohol has evaporated. Add back the kale; cook 10 minutes more. Season with salt and pepper. Serve sprinkled with grated Parmesan cheese if desired.

KALE WITH RED PEPPER FLAKES AND CUMIN

Kale can be enjoyed while still tough and chewy, or completely softened. Adjust cooking times to reach the consistency you enjoy.

Serves 4

2 cups water

¹⁄₂ teaspoon salt, plus more to taste

8 cups kale, washed, drained, and chopped

1 tablespoon olive oil

1 clove garlic, minced

1 teaspoon dried red pepper flakes

¹⁄₂ cup Pressure Cooker Vegetable Stock (see Chapter 5)

¹⁄₂ teaspoon cumin

1. Bring water to a boil in the pressure cooker. Stir in ¹⁄₂ teaspoon salt. Blanch kale for 1 minute, drain, and set aside.
2. Add the olive oil to the pressure cooker over medium heat. Add the garlic and red pepper flakes; cook for 30 seconds. Add the stock, cumin, and kale, then stir.
3. Lock the lid into place and bring to high pressure; maintain pressure for 6 minutes. Remove from heat and allow pressure to release naturally. Serve.

SZECHUAN STIR-FRIED CABBAGE WITH HOT PEPPERS

Chinese cabbage dishes are so delectable that they can make you forget about other things.

Serves 4–6

¹⁄₄ cup plus 2 tablespoons peanut or other neutral oil

8 dried red chili peppers, quartered and seeded

1 (1) piece fresh ginger, peeled and finely chopped

1 medium head cabbage (preferably Chinese cabbage, but any variety is okay), washed and chopped into 2 pieces

¹⁄₂ teaspoon cornstarch

1 tablespoon soy sauce

1 teaspoon dry sherry or Chinese cooking wine

1 teaspoon sugar

1 teaspoon rice wine vinegar

1 teaspoon Asian sesame oil

1. Heat ¹⁄₄ cup of the oil in a wok or skillet over high heat. Stir in the peppers and fry, stirring, for 1 minute, until the peppers darken in color. Transfer the peppers and oil to a bowl and set aside.
2. Pour remaining 2 tablespoons of oil into the wok; add the ginger and cook for a few seconds until fragrant. Add the cabbage all at once. Fry, stirring, for 1 minute. Combine the cornstarch, soy sauce, and sherry or cooking wine together in a small bowl. Add to the wok. Stir until the cornstarch cooks and forms a thick sauce; add the sugar and vinegar. Sprinkle in the sesame oil and pour in the red peppers and their oil. Stir to combine well. Transfer to a serving bowl.

GARLICKY BROCCOLI RAAB

The key to the toasty flavor of this dish is to brown the garlic to a golden color before adding the blanched raabs. Their moisture stops the garlic from cooking, preserving its browned, but not burned, flavor.

Serves 4

1 pound broccoli raab florets, bottoms trimmed

2 tablespoons good quality olive oil

2 tablespoons finely chopped garlic

Pinch of crushed red pepper flakes (optional)

Salt and freshly ground black pepper

Lemon wedges

Blanch the florets in rapidly boiling salted water; shock in ice water and drain. Heat the olive oil in a large, heavy-bottomed skillet over medium heat for 1 minute. Add the garlic and red pepper flakes, if using, and cook stirring with a wooden spoon until garlic is golden. Add all of the raab at once; toss to coat. Season well with salt and pepper (make sure to taste as you season, remembering that the raab florets should have been blanched and shocked in salted water!). When the vegetable is hot, serve with lemon wedges on the side.

COLLARD GREENS WITH TOMATOES AND CHEDDAR

The assertive vegetal taste of collards benefits from marriage with equally gutsy tomatoes and Cheddar cheese. White Cheddar from Vermont is my favorite. Try this with a grain pilaf, such as soaked bulgur wheat, for a chewy textural contrast.

Serves 4

2 pounds collard greens, stems and ribs removed

2 tablespoons olive oil

1 tablespoon finely chopped garlic (about 2 cloves)

4 ripe red or yellow tomatoes (or a combination)

1 teaspoon salt

1 teaspoon oregano

4 ounces Cheddar cheese, shredded

Bring a large pot of salted water to a rolling boil. Cook the greens until tender, about 10 minutes; drain and roughly chop. Heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the garlic; allow it to sizzle for 30 seconds before adding the collards, tomatoes, salt, and oregano. Cook for 4 minutes, just until the tomatoes are hot. Serve topped with the shredded cheese.

SOUTHERN-STYLE COLLARDS

Collard greens are a southern staple typically flavored with animal fat, but a tasty vegetarian version can be made by adding liquid smoke and soy sauce to the broth.

Serves 4–6

1 pound collard greens

1 tablespoon olive oil

¹⁄₂ onion, diced

1 garlic clove, minced

1 chipotle chili pepper

4 cups Pressure Cooker Vegetable Stock (see Chapter 5)

1 teaspoon liquid smoke

1 tablespoon soy sauce

1 teaspoon white vinegar

Salt and pepper, to taste

1. To prepare the greens, cut away the tough stalks and stems and discard any leaves that are bruised or yellow. Wash the collards 2–3 times thoroughly to remove the grit, chop into large pieces, and set aside.
2. Bring the pressure cooker to medium heat. Add the olive oil, onion, garlic, and chipotle pepper. Cook until the onion begins to soften, about 5 minutes. Add all remaining ingredients, except salt and pepper, and the chopped collards; stir well.
3. Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes. Remove from heat and allow pressure to release naturally.
4. Remove the chipotle before serving. Season with salt and pepper, to taste.

SOY-GLAZED BOK CHOY

Any type of bok choy—such as Chinese cabbage or baby bok choy—works well in this recipe.

Serves 4

1 pound bok choy

¹⁄₂ cup water, plus 2 teaspoons warm water

¹⁄₄ cup soy sauce

1 teaspoon rice wine vinegar

1 teaspoon peanut oil

1 teaspoon fresh ginger, minced

1 teaspoon cornstarch

1. Trim the ends off the bok choy and slice in half lengthwise. Add to the steamer basket, then pour in ¹⁄₂ cup water.
2. Lock on the lid. Bring to high pressure; maintain pressure for 1 minute. Remove the pan from the heat, quick-release the pressure, and remove the lid. Remove the steamer basket and drain water.
3. Add the soy sauce, rice wine vinegar, peanut oil, and ginger to the pressure cooker and bring to medium heat. Combine the cornstarch with remaining 2 teaspoons of water, then slowly add to the pressure cooker, stirring constantly. Add the bok choy and stir until it’s completely coated.
4. Lock on the lid. Bring to high pressure; maintain pressure for 1 minute. Remove the pan from the heat, quick-release the pressure, and remove the lid.

BABY BOK CHOY

Bok choy is also known as Chinese cabbage. Baby bok choy is simply a smaller, more tender version of mature bok choy.

Serves 6

2 tablespoons soy sauce

2 tablespoons apple cider vinegar

2 tablespoons sesame oil

¹⁄₂ teaspoon garlic powder

1 teaspoon crushed red pepper flakes

3 heads baby bok choy, halved lengthwise

1. In a small bowl, whisk together all ingredients except for the bok choy.
2. Place the bok choy in a 4-quart slow cooker; pour the soy sauce mixture over the bok choy. Cover and cook on low heat for 3 hours.

HOMEMADE SAUERKRAUT

This isn’t your traditional sauerkraut recipe, which requires fermentation, but is a delicious spin on the classic.

Serves 12

1 head cabbage, finely shredded

1 tablespoon kosher salt

Water, as needed

1 teaspoon sugar

1 sprig dill

1. Place the shredded cabbage in a 4- or 6-quart slow cooker and toss with the salt until juice from the cabbage begins to appear. Pack the cabbage down into the liquid, then fill with enough water to just cover the cabbage.
2. Add the sugar and dill and cook over low heat for 8–10 hours. Remove the dill before serving.

Veggie Dogs

There are many brands of vegetarian and vegan hot dogs for sale in grocery stores around the country, and you can even find them at Walmart. Use homemade sauerkraut as a topping for your dog.